1. Make Lemon Curd

1. In a medium saucepan, whisk egg yolks, sugar, lemon juice, and zest.

2. Cook over medium heat, whisking constantly until thick (coats the back of a spoon, ~5–8 min).

3. Remove from heat, add butter, whisk until smooth.

4. Optional: strain through a sieve, cover with plastic wrap directly on curd, chill ≥1 hr.

2. Prep Cake

1. Preheat oven to 350°F (175°C).

2. Grease two 8-inch round cake pans and line bottoms with parchment.

3. Make Cake Batter

1. Whisk flour, baking powder, and salt in a bowl.

2. Beat butter and sugar on medium-high 3–5 min until pale and fluffy.

3. Add eggs one at a time, beating well; mix in lemon zest and juice.

4. Add dry ingredients in 3 parts, alternating with milk in 2 parts. Mix until just combined.

4. Bake

1. Divide batter evenly between pans; smooth tops.

2. Bake 28–32 min until golden and toothpick comes out clean.

3. Cool 15 min in pans, then invert onto wire rack, remove parchment, cool completely.

5. Assemble Cake

1. Place one cake layer on serving plate.

2. Spread lemon curd evenly over top.

3. Place second layer on top.

4. Optional: dust with powdered sugar, top with whipped cream, lemon slices, or extra zest.